Vegan

This week I have asked my team to come up with some delicious popsicles, not only are they mouthwatering and easy to make, they’re vegan too! We have a Matcha / Mango, Watermelon / Lime and Blueberry / Coconut to tempt you. We hope you are inspired by our creations and look forward to seeing your flavour combinations and ‘dipped top’ options @PforPeckish. There are endless …

Years ago my Aunt Louise sent me a cold soba noodle recipe that used brewed tea as an ingredient in the sauce. Since then I’ve been hooked on the tea and peanut flavour combination. These noodles make a refreshing meal for the summer time, by using raw crunchy vegetables you get a new texture next to the peanut butter, which is a good source of …

Mary asked me to post my breakfast smoothie this week it’s a delicious and sweet smoothie, the peanut butter gives a good source of protein and it’s rich flavour keeps you feeling full. I like to make mine with almond milk but you can easily substitute that for any other plant based milk. I’ve added an omega 4 blend of seeds to this or just milled flaxseeds …

I made this soothing hot soup last night for dinner, and it was devoured within minutes of making it. Packed full of nutritious ingredients: the seaweed for iodine, buckwheat noodle for protein, and lots of fresh vegetables. I added a dash of chilli sauce to mine for a little extra spice. A fresh soup, perfect for this Summer weather. Time: 35 minutes Serves: 4 …

I have always loved doughnuts, I mean…really loved doughnuts. The one was never kind of enough kind of love! For that reason, I have had to stay away from them. Until now. Hallelujah! I started to experiment with a recipe for baked doughnuts using rice flour, milled flax seeds and then baking them. Virtuous but, I have to admit I was surprised by how amazing they …

My cooking style is very much inspired by my mother, so this month it’s L for Linda. She made the best salads I’ve ever had! I particularly love this recipe for Sicilian Bean and Potato Salad, published in her cook book Linda McCartney On Tour. If you try this recipe please Instagram a photo and tag us at #pforpeckish as we’d love to see them! Prep …

This month I am focusing on E for Energy. So, with that in mind, this delicious smoothie is packed full of vibrant berries as they have a rich content of anthocyanins which helps to slow down the rate carbs are released into the body. They combine perfectly with the slow releasing energy of oats. Out of season you can use frozen berries, which are also a way of making the smoothie …

As the season starts to make a turn I look forward to warming, satisfying recipes. This month I wanted to concentrate on recipes that give me energy. I love the sugary flavour of sweet potato balanced alongside the turmeric/cumin infused chick peas and kale. I hadn’t cooked a lot with kale, until a friend turned me to kale chips and I tried making my own last month; …

Kale is a superfood! You can check out the health benefits as advised by our resident nutritionist, Glen Matten, in our ingredients section. I prefer the flavour of these homemade kale chips to the shop bought ones, as they are so delicious and crisp straight from the oven. Great as a snack or light bite with a drink. Serves: 2 – 4 as a snack Prep time: …

This delicious salad mixes the substantial bite of puy lentils with bright juicy tomatoes, fresh basil leaves and sharp feta cheese. Packed full of goodness puy lentils are a source of fibre, iron and a real protein powerhouse. I love this salad for lunch as it allows for slow releasing energy to get me through a busy afternoon. Lentils also offer an iron boost for vegetarians and the tomatoes contain …

Large, flat mushrooms have a substantial, earthy bite to them. They are extra juicy when cooked in this simple marinade. Perfect on their own but you can also sandwich them in between a burger bun with some salad leaves and a little mayonnaise.

This is a really easy and flavourful sauce to make, I like to use smoked paprika because it gives it that instant barbecue taste. It is great brushed on the Glazed Vegetables and More Skewers and/or just drizzled over veggie burgers. A firm favourite for any barbecue occasion. Makes: 250ml/a jar full Prep time: 5-10 minutes Cooking time: 8 minutes Gluten free, Dairy free (option), Vegan (option) Ingredients 200ml (3/4 …

This is a really simple recipe! I think sweetcorn is so amazing, it needs very little extra doing to it other than cooking! For this occasion I have added a light brushing of olive oil which has been left overnight to infuse the chilli flavours. If you are making this for kids then you could replace the chilli with fresh chopped parsley. Serves: 6 people …

Farinata is an unleavened pancake type flatbread made simply with chickpea flour. This one is topped with lots of fresh rosemary, red onion, sea salt and cooked in flavourful extra virgin olive oil. It’s best straight from the oven and has become a firm favourite in our house. You can make this basic batter, and change toppings according to your mood. It’s also really nice …

I have to admit, yesterday was the first time I had actually ever made my own almond milk! I drink it most days as the main liquid ingredient in my morning smoothie, but usually I buy it in cartons. A friend of mine gave me a nut milk bag a year ago, and it sat dormant. Thanks to starting this blog, I am more motivated …

I found this delicious marinated tofu (bean curd) in my local health shop this week. I love the fact it’s from Devon so I can support a British brand, its really moreish, its savoury flavours keep me coming back for more. Often when I’m cooking I tend to find myself nibbling on cheese to get me through to supper time (sound familiar?), but this is the perfect, …

This recipe is from my new cookbook, At My Table: I make these burgers with black beans because they are packed with protein and fibre. If you don’t have black beans, then kidney beans are a great alternative. I love them sandwiched between a burger bun with all the toppings – sliced pickles, tomato, onion, lettuce, melted cheese, Thousand Island dressing (or mayo and ketchup) and mustard. My advice …

This is rustic and really fresh tasting soup. And the chickpeas (a good source of protein, fibre & iron) give it a nice bite and texture. Delicious served with toast with hummus spread on top. In America a courgette is called a zucchini, and chickpeas are called garbanzo beans.

I cook this rice pudding in a saucepan on the hob, and the hint of coconut makes it feel delicately exotic. The desiccated coconut is an optional extra – I think it gives the pudding a nice texture, but if it’s left out the rice has a creamy smoothness that is just as satisfying. The swirl of chocolate sauce on top transforms it into a good dinner party dessert.

This noodle dish is totally moreish. It’s spicy, peanutty and irresistible as either lunch or dinner. Watch out not to overcook the rice noodles or they will get heated again when you warm all the ingredients together at the end.